The preparation of vegetable porridge is very simple and delicious. Below I recommend several different ways of making vegetable porridge. I hope everyone can make vegetable porridge that suits their own taste. Vegetable porridge

Green vegetable porridge is very simple to make and delicious. If you don’t believe me, just make it and try it. Below I recommend several different ways to make vegetable porridge for your reference. I hope everyone can make vegetable porridge that suits their own taste.

Green vegetable porridge 1: 4 green vegetables, a bowl of leftover rice, 1 teaspoon of salt, 1/2 teaspoon of chicken essence, 1/2 teaspoon of sesame oil. Break open and wash the green vegetables, blanch them in boiling water for half a minute, take them out, soak them in cold water, drain them after cooling, and chop them into pieces for later use. Pour away the boiling water used to blanch the vegetables, add fresh water again, heat over high heat until it boils, add rice, stir to disperse, then change to medium to low heat. Put a spoon in (change the boiling direction to prevent overflowing), then cover the lid, leaving a 2 cm wide gap. Cook for 20 minutes until the rice grains are broken, add chopped green vegetables, salt, chicken essence and sesame oil, stir evenly.

Vegetable Porridge 2: Rice, ribs, mushrooms, rapeseed, coriander, chicken essence, pepper, cooking wine and sesame oil in appropriate amounts. Wash the rice and soak it in cold water for half an hour. Wash the ribs with clean water. Add cold water to the pot and add the washed ribs, cooking wine, pepper, aniseed, and salt. Bring to a boil over high heat, skim off the floating residue, add soaked rice and continue cooking. When the porridge is almost cooked, add cabbage, mushrooms and chicken essence and stir. Sprinkle some coriander and drizzle some sesame oil before serving.

Green vegetable porridge three: 30 grams each of japonica rice and green vegetables, a little salt, and 300 ml of water. Wash the seasonal green vegetables (spinach, rape, Chinese cabbage, etc.), boil them in boiling water until soft, remove and chop them into small pieces. Wash the japonica rice, add water to the pot and soak for 60 to 120 minutes, then simmer over low heat for about 30 minutes. Add green vegetables to the pot and continue cooking for 10 minutes, add salt and serve.

Reminder: Blanch the vegetables in boiling water before adding them to the porridge. Not only will the color of the vegetables remain green and not black, but the cooked vegetable porridge will not be astringent. If you use uncooked rice to cook porridge, the procedure is the same, but the cooking process will take 20 minutes longer.